Shrimp Pizza (3 Cheese!)

This shrimp pizza recipe is full of big flavor, starring buttery shrimp and 3 cheeses! It’s garlicky, creamy, and a total crowd pleaser. We’ve made just about every pizza recipe, from classic Pizza Margherita to fusions style taco pizza. But here’s a new-to-us pizza that instantly jumped to the top of our list: this 3 Cheese Shrimp Pizza! Shrimp on a pizza isn’t what might first jump to mind. But let me tell you: it’s a must try! The garlicky, buttery shrimp against creamy ricotta cheese is one of the best pizza topping combinations we’ve had in a while. It’s so satisfying, you’ll be hooked. It’s like shrimp alfredo on a pizza crust instead of noodles…which is just as good as it sounds. How to make the best shrimp pizza (basic method) Shrimp on pizza isn’t usually our first choice. But after eating an incredible seafood pizza at one of our favorite pizza joints in town, we knew we had to try it! Our version isn’t much like theirs (so you’ll have to go try it!). But what it does have in common: juicy, buttery garlicky shrimp! Here’s what to do to make the best shrimp pizza recipe: Saute the […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This shrimp pizza recipe is full of big flavor, starring buttery shrimp and 3 cheeses! It’s garlicky, creamy, and a total crowd pleaser.

Shrimp pizza

We’ve made just about every pizza recipe, from classic Pizza Margherita to fusions style taco pizza. But here’s a new-to-us pizza that instantly jumped to the top of our list: this 3 Cheese Shrimp Pizza! Shrimp on a pizza isn’t what might first jump to mind. But let me tell you: it’s a must try! The garlicky, buttery shrimp against creamy ricotta cheese is one of the best pizza topping combinations we’ve had in a while. It’s so satisfying, you’ll be hooked. It’s like shrimp alfredo on a pizza crust instead of noodles…which is just as good as it sounds.

How to make the best shrimp pizza (basic method)

Shrimp on pizza isn’t usually our first choice. But after eating an incredible seafood pizza at one of our favorite pizza joints in town, we knew we had to try it! Our version isn’t much like theirs (so you’ll have to go try it!). But what it does have in common: juicy, buttery garlicky shrimp! Here’s what to do to make the best shrimp pizza recipe:

  • Saute the shrimp with garlic and butter. Get that shrimp perfectly sauteed before you use it as a pizza topping! Use the instructions below or our sauteed shrimp recipe.
  • Spread seasoned ricotta on the dough. There’s no need to make an alfredo sauce: just spread lightly seasoned ricotta straight onto the dough.
  • Top with mozzarella and Parmesan and bake! All you need is 5 to 7 minutes in a super hot oven. It’s best if you have a pizza stone! Speaking of…
Saute pan with shrimp

Use a pizza stone if you can!

This shrimp pizza is best if you bake it on a pizza stone. Why? A pizza stone makes the absolute perfect crust texture! Here’s what to know:

  • Pizza stone: A pizza stone is what makes Italian pizza crust crispy on the outside and soft on the inside. Here’s the best pizza stone we’ve found, plus care tips.
  • Pizza peel: Use a pizza peel to transfer the pizza onto the hot pizza stone in the oven. We recommend this Standard pizza peel or this Conveyor pizza peel.

Don’t have a pizza stone? That’s ok too! You can make your pizza right on a baking sheet.

Homemade pizza dough is best, or use these shortcuts!

In our professional opinion: it’s always worth it to make homemade pizza dough! The result is far, far better than what you can buy at the store. But of course: there’s not always time for that! We get it. Here are a few options for the dough for this shrimp pizza recipe:

  • Master pizza dough! This Best Pizza Dough has the absolute perfect flavor and texture. It is sublime. This one takes 15 minutes to make and 45 minutes to proof before baking.
  • Thin crust. Try this Thin Crust Pizza Dough! It’s easy to roll out into a thinner, crispier crust.
  • Pan pizza. Or, make it as a pan pizza in a cast iron skillet! This option takes a little longer but it’s easier to pull off.
  • Naan or flatbread pizza. Want to shortcut the process altogether? Try Naan Pizza or Flatbread Pizza.
  • Store-bought pizza dough. We do it in a pinch, too! Find a good quality brand (experiment to find your favorite).
Shrimp pizza

The shrimp to buy for shrimp pizza

There are lots of options at the store when it comes to shrimp! It doesn’t matter if you accidentally grab the wrong one for this recipe: pizza is very forgiving! But here are a few things to look for:

  • Find medium shrimp. Medium is nice for a pizza topping: it’s also labeled as 41 to 50 count. You could also use small shrimp.
  • Use peeled shrimp. Often we recommend tail on, but you don’t want that for pizza! If you buy the wrong kind, just remove the shell before cooking.
  • Fresh or frozen. Both are essentially the same freshness because most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
  • Wild caught. Look for wild caught: it’s the most sustainable!
Shrimp pizza recipe

What to serve with shrimp pizza

This shrimp pizza recipe is a perfect meal: it’s gooey, garlicky, cheesy and very filling! We like pairing it with a green salad or other veggie side to amp the meal’s veggie quotient. Here are some ideas:

This shrimp pizza recipe is…

Pescatarian.

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Shrimp pizza

Shrimp Pizza (3 Cheese!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 5 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices

Description

This shrimp pizza recipe is full of big flavor, starring buttery shrimp and 3 cheeses! It’s garlicky, creamy, and a total crowd pleaser.


Ingredients

  • 1 ball Best Pizza Dough (or Thin Crust Dough)
  • 1/2 pound medium shrimp, deveined and peeled
  • 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
  • 2 garlic cloves
  • 2 tablespoons butter
  • 1/2 cup whole milk ricotta cheese
  • Fresh ground black pepper
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • Chopped parsley for garnish

Instructions

  1. Make the pizza dough: Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500 degrees Fahrenheit. (If you don’t have a pizza stone, you can make the pizza on a baking sheet.)
  3. Prepare the toppings: If frozen, thaw the shrimp in advance. Mince the garlic. Pat the shrimp dry. In a medium bowl, mix the shrimp with the minced garlic and 1/4 teaspoon kosher salt. In a medium skillet, heat the butter on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. When done, transfer the shrimp to a bowl.
  4. In a small bowl, mix the ricotta with the 1/8 teaspoon kosher salt and fresh ground pepper.
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  6. Spread the seasoned ricotta onto the dough then 1/4 cup of the mozzarella cheese. Add the shrimp, reserving the butter at the bottom of the bowl. Top with the remaining 1/4 cup mozzarella cheese and Parmesan cheese. Add a sprinkle of the reserved butter (use about half). 
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
  8. Top with the chopped parsley. Slice into pieces and serve immediately (cutting it with a knife is easiest to cut through the shrimp). 
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Pizza

Keywords: Shrimp pizza, Shrimp pizza recipe

More great pizza recipes

We live for pizza over here! If you do too, here are a few more of our top pizza recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Pinwheel Recipe

This pinwheel recipe is the ultimate finger food! These tortilla roll ups are perfect for entertaining and endlessly customizable. One of the best finger food recipes there is? A good pinwheels recipe! For years we’ve been looking for just the right version of this party classic. It wasn’t until now that we found what we were looking for: these tortilla roll ups! They’re full of Italian-style flavors: mozzarella, sundried tomatoes, spinach, and a blend of spices. They look totally stunning on a platter. And better yet: we’ve figured out all the tricks to making a beautiful roll up: ours used to turn out misshapen and sad looking. Here’s how to make the most perfect pinwheels for your appetizer trays! Pinwheel recipe ingredients Most pinwheel recipes have similar ingredients, but they’re endlessly customizable! You can make this pinwheel recipe with lots of different fillings! Here’s what we did for our version, but you can see below with some customization ideas! Here are the basic pinwheel recipe ingredients: Large burrito-style tortillas (see below) Cream cheese (or goat cheese, to class it up!) Shredded cheese Filling ingredients: spinach and fire-roasted tomatoes Spices: basil, oregano, and garlic powder Tip 1: Buy at least 10-inch […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This pinwheel recipe is the ultimate finger food! These tortilla roll ups are perfect for entertaining and endlessly customizable.

Pinwheel recipe

One of the best finger food recipes there is? A good pinwheels recipe! For years we’ve been looking for just the right version of this party classic. It wasn’t until now that we found what we were looking for: these tortilla roll ups! They’re full of Italian-style flavors: mozzarella, sundried tomatoes, spinach, and a blend of spices. They look totally stunning on a platter. And better yet: we’ve figured out all the tricks to making a beautiful roll up: ours used to turn out misshapen and sad looking. Here’s how to make the most perfect pinwheels for your appetizer trays!

Pinwheel recipe ingredients

Most pinwheel recipes have similar ingredients, but they’re endlessly customizable! You can make this pinwheel recipe with lots of different fillings! Here’s what we did for our version, but you can see below with some customization ideas! Here are the basic pinwheel recipe ingredients:

  • Large burrito-style tortillas (see below)
  • Cream cheese (or goat cheese, to class it up!)
  • Shredded cheese
  • Filling ingredients: spinach and fire-roasted tomatoes
  • Spices: basil, oregano, and garlic powder
Tortilla roll up

Tip 1: Buy at least 10-inch tortillas

The first tip to the perfect pinwheel recipe: buy large tortillas! And that means: very large. Here’s what to know:

  • Buy tortillas marked burrito size or at least 10-inch tortillas. Don’t buy the large tortillas that work for quesadillas or tacos: they’re too small and they make a roll-up that doesn’t have enough spirals.
  • What if I can’t find them? We recommend holding out for large tortillas if you’re serving these for entertaining. Of course if you don’t mind the look for less spirals, you can use any size you like.

Tip 2: Roll the tortillas very tightly

The other tip for a great looking pinwheel recipe? Roll the tortillas very tightly. Many roll up recipes don’t provide any specifics on how to roll the pinwheels. But if you don’t pay attention to the rolling, you’ll get haphazard looking tortilla roll ups (like ours normally look). Here’s what to know:

  • Spread on a thin layer of filling — about 1/3 cup. It’s important to have just enough filling to taste great but not so much that it’s overly strong and cheesy. We’ve found that this is 1/3 cup, then sprinkle any chunks of meat, cheese or veggies on top.
  • Roll the tortillas as tightly as possible, especially at the beginning of the roll. If you’re not scrupulous about a tight roll at the beginning, you’ll have a hole in the roll. Then roll as tight as possible and they’ll look beautiful…promise.
Easy pinwheel recipe

Tip 3: Refrigerate at least 2 hours.

Here’s the thing: in a pinwheel recipe, the refrigeration time is important. Why? It gives the filling time to set. This is important for getting just the right texture on the pinwheel. Many pinwheel recipes say to refrigerate for 1 hour, but we found it wasn’t long enough to get the right texture.

Another thing that a 2-hour refrigeration does is the tortillas soak up a bit of the moisture from the cheese filling. This causes them to puff out just a bit, which looks lovely when you cut into the pinwheel.

How to customize this pinwheels recipe

OK, so you’ve got our 3 best tips for the perfect pinwheels. But there are lots of ingredients to customize if you want to get creative! Here are lots of ideas on how to make new flavors of pinwheels following this basic recipe:

  • Mexican-style: Spread on salsa, add black olives or thinly sliced green onions, use cheddar cheese or Mexican blend instead of mozzarella. Or go to this Mexican Pinwheels recipe.
  • Classic: Use cheddar cheese, add ranch seasoning to taste, use chopped red pepper, green onion and black olives as filling
  • Pizza pinwheels: Spread pizza sauce over the cream cheese, add pizza toppings like chopped green pepper, red onion, black olives, prosciutto, etc
  • Spinach artichoke pinwheels: Make the recipe below, but substitute sundried tomatoes with

The sky’s the limit, as you can tell! You can also customize this specific pinwheel recipe (below). Use goat cheese instead of cream cheese for an upscale spin, or roasted red pepper instead of sun-dried tomato. Add thinly sliced green onion, or any other fillings you like!

Pinwheels recipe

Storage info for tortilla roll ups

Last thing before we release you to go roll! Here’s what to know about the storage for this pinwheel recipe:

  • Store up to 3 days refrigerated. But keep in mind…
  • The tortillas will soften over time. They’re best day of. The tortillas continue to soak up moisture from the filling, so they’ll get softer. They still taste good, but serve them as fresh as possible to guests.

This pinwheel recipe is…

Vegetarian. For gluten-free, find burrito-sized tortillas that are gluten-free.

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Pinwheel recipe

Easy Pinwheel Recipe


1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 40 pinwheels
  • Diet: Vegetarian

Description

This pinwheel recipe is the ultimate finger food! These tortilla roll ups are perfect for entertaining and endlessly customizable. 


Ingredients

  • 6 cups (5 ounces) fresh baby spinach leaves or 1/2 cup defrosted frozen spinach
  • 4 burrito size 10-inch* flour tortillas
  • 8 ounces cream cheese or soft goat cheese
  • 1/3 cup finely chopped sundried tomatoes in oil or jarred roasted red peppers
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 3/4 cup shredded mozzarella cheese

Instructions

  1. Cook the spinach: Place the spinach leaves in a skillet with 1/4 cup water. Heat over medium heat for a few minutes until the spinach completely wilts down, about 2 to 3 minutes, stirring occasionally. Remove the spinach to a bowl. Add cold water to instantly cool it, then squeeze out as much water as possible. Finely chop the spinach. (If using frozen spinach, defrost it, squeeze out the liquid and finely chop it.) 
  2. Chop the filling ingredients: Chop the sundried tomatoes or bell peppers. 
  3. Make the filling: To a medium bowl, add the spinach, sundried tomatoes, cream cheese or goat cheese, basil, oregano, garlic powder, and salt. Mix it until it comes together into a smooth filling (we found it’s easiest to use clean hands to help break up clumps). Taste and add a pinch of salt if desired.
  4. Place a tortilla on a cutting board, and spread it with 1/3 cup of the filling. Sprinkle with 3 tablespoons of the shredded mozzarella cheese. Roll up the tortilla very tightly, making sure to keep the roll very tight at the beginning (to avoid a hole in the middle!). Repeat for all tortillas. Refrigerate in a sealed container for at least 2 hours to allow the filling to set. Slice off the ends of the rolls and discard, then slice into 3/4-inch slices to make pinwheels. They last up to 3 days refrigerated, but they taste best day of because the tortillas become softer over time. 

Notes

*The 10-inch size is best for getting the best look to your pinwheels. We recommend getting this size if at all possible!

  • Category: Appetizer
  • Method: Raw
  • Cuisine: American

Keywords: Pinwheel recipe, Tortilla roll ups

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Spaghetti Squash Lasagna

Spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much flavor, you won’t miss the noodles. One look at that photo and we’re pulling up our sleeves to get cooking: are you? Meet your new favorite dream-boat meal: baked Spaghetti Squash Lasagna! This delicious no-noodle spin on the classic so satisfying, you’ll find yourself dreaming about the next time you get to eat it. It’s naturally gluten-free yet cheesy enough that you won’t miss the noodles. Mix those squash noodles with ricotta and Parmesan, then bake them with marinara and gooey mozzarella on top. This one went over very well in this household…even the 3 year old approved. How to make spaghetti squash lasagna: basic steps This spaghetti squash lasagna is very easy to make! But it does take a bit of time. Why? Spaghetti squash can take up to 1 hour to roast. Yes, everyone’s favorite squash is a little high maintenance like that. But never fear! Once your squash is roasted, it’s terribly easy to put together. Here’s what to do: Step 1 (40 minutes to 1 hour*): Roast the squash! See How to Cook Spaghetti Squash. *Note: Using the […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much flavor, you won’t miss the noodles.

Spaghetti squash lasagna

One look at that photo and we’re pulling up our sleeves to get cooking: are you? Meet your new favorite dream-boat meal: baked Spaghetti Squash Lasagna! This delicious no-noodle spin on the classic so satisfying, you’ll find yourself dreaming about the next time you get to eat it. It’s naturally gluten-free yet cheesy enough that you won’t miss the noodles. Mix those squash noodles with ricotta and Parmesan, then bake them with marinara and gooey mozzarella on top. This one went over very well in this household…even the 3 year old approved.

How to make spaghetti squash lasagna: basic steps

This spaghetti squash lasagna is very easy to make! But it does take a bit of time. Why? Spaghetti squash can take up to 1 hour to roast. Yes, everyone’s favorite squash is a little high maintenance like that. But never fear! Once your squash is roasted, it’s terribly easy to put together. Here’s what to do:

  1. Step 1 (40 minutes to 1 hour*): Roast the squash! See How to Cook Spaghetti Squash.
    *Note: Using the Instant Pot cuts this time in half.
  2. Step 2 (15 minutes): Make the filling and layer it up.
  3. Step 3 (10 minutes): Bake it until the cheese melts.
Spaghetti squash lasagna

Tips on how to cook spaghetti squash

The main task for this spaghetti squash lasagna is (no surprise!)…cooking the spaghetti squash. Here’s what to know about cooking this tough yellow squash:

  • Slice lengthwise to serve in “bowls”. Usually we slice the squash around the middle to get the longest noodles (see How to Cook Spaghetti Squash). But if you want to serve it in natural bowls, cit it lengthwise.
  • Roasting is the best method. Roast your squash at 400 degrees until it’s tender, 40 to 55 minutes.
  • Separate into noodles with a fork. Scrape out the cut sides with a fork: instant noodles!
  • Allow to steam 5 minutes in a colander. This helps to remove excess liquid.

Alternative method: Instant Pot!

Want to speed up the cook time? You can cook your spaghetti squash in the Instant Pot, with one caveat: you’ll have to cook them one at a time. This spaghetti squash lasagna calls for 2 squash, but only 1 can fit in an Instant Pot at a time.

The Instant Pot is significantly quicker: it takes only 13 minutes for the squash to cook. So even cooking two squash, it takes about half the time to pressure cook them. Score!

How to make spaghetti squash lasagna

Spaghetti squash lasagna filling ingredients & add-in ideas!

Once you’ve cooked up that spaghetti squash, the rest of the lasagna recipe is a breeze! Here’s what you’ll need for the filling, including an idea for some add-ins:

  • Ricotta cheese
  • Parmesan cheese
  • Mozzarella cheese
  • Italian seasoning
  • Spaghetti sauce: Use your favorite brand to keep this quick and easy. There are lots of great brands on the market these days that are minimally processed.
  • Add-in idea: To make it more filling, add plant-based crumbles! We used to avoid these, but lately there have been less processed versions on the market. For more details, see our Quick Chili recipe. You can also add cooked and drained ground beef for meat eaters.

Bake it in the shells, or use a baking dish!

The fun part about this spaghetti squash lasagna is that you can bake it in the shells for beautiful presentation! But it’s not required. Here are a few notes about both:

  • Bake it in the shell: When you scoop out the spaghetti squash strands with a fork, keep the skin of the squash in tact. It forms a natural shell that you can use for baking it! Pros: it’s beautiful. Cons: it’s pre-portioned so you can’t choose how much you want, and it’s harder to serve to a crowd. Kids also seem to prefer the next option.
  • Bake it in a 9 x 9 baking dish: Or, throw it into a 9 x 9 baking dish! It works just as well and takes a little less time to assemble. Pros: It’s easier to serve to a crowd, and seems more like “real” lasagna. Cons: It’s not nearly as stunning to look at.
Spaghetti squash lasagna

Make ahead tips for spaghetti squash lasagna

Can you make ahead parts of this spaghetti squash lasagna for easy prep? Absolutely. Here are a few options to choose from:

  • Roast the squash in advance. Simply roast your squash in advance and refrigerate until you want to bake. Some liquid may accumulate while it refrigerates: just pour it off. While the oven preheats, layer the ingredients. Increase the final bake time a little since you’ll be baking the noodles from cold (or warm them in the microwave before assembling).
  • Don’t assemble in advance. You might be tempted to assemble it then refrigerate, but we advise against this. Moisture can accumulate in the fridge, making it overly watery. Simply roast the squash in advance per above: you can layer it while the oven preheats and there’s no time lost!

Sides to serve with spaghetti squash lasagna

This spaghetti squash lasagna is a total show stopper that everyone will love! While it’s a great naturally gluten free and keto dinner option, it works for anyone no matter their eating preferences. Here are a few ways we’d accessorize it to make a healthy dinner (though on a weeknight, we usually just do non-recipes like raw veggies or a throw together salad):

We hope you love it as much as we do! Let us know in the comments below.

Spaghetti squash recipe

This spaghetti squash lasagna recipe is…

Vegetarian and gluten-free.

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Spaghetti squash lasagna

Favorite Spaghetti Squash Lasagna


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

This spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much satisfying flavor, you won’t miss the noodles.


Ingredients

  • 2 medium spaghetti squash
  • Olive oil
  • 1 1/2 cups ricotta cheese
  • 1 1/4 cup shredded Parmesan cheese, divided
  • 1 teaspoon each dried thyme, basil and oregano OR 1 tablespoon Italian seasoning
  • 1 1/2 to 2 teaspoons kosher salt
  • 2 1/2 cups spaghetti sauce or marinara, your favorite brand (24 ounce jar)*
  • 1/2 cup shredded mozzarella cheese
  • Fresh basil, for garnish

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Roast the spaghetti squash: Using a small sharp paring knife, cut the spaghetti squash around the middle lengthwise. To cut, pierce the knife into the squash and swing down, making small slices around the squash until it breaks in half. Use the knife to cut around the seeds, and then scoop them out with a spoon. Rub the insides of the squash with 2 teaspoons olive oil total. Place the halves on baking sheet cut side down, and roast 40 to 55 minutes, depending on the size and freshness of the squash, until tender all the way through when pierced with a fork. Alternative method: Go Instant Pot Spaghetti Squash and cook the 2 squash separately (they each cook in 13 minutes).**
  3. Meanwhile, prepare the filling: In a large bowl, combine the ricotta cheese, 1 cup of the Parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to combine.
  4. Make the squash noodles and steam 5 minutes: Allow the squash to cool slightly, then use a fork to scrape out the squash into “spaghetti” strands into a colander. Save the hard “shell” of the squash to use for serving, or you can use a 9 x 9 baking dish. Allow the squash to steam in sink for 5 minutes.
  5. Season the noodles: Place the noodles in a large bowl. Mix in 1 teaspoon kosher salt, 1 tablespoon olive oil, and the Italian seasoning. Add the cheese mixture and stir gently to combine (don’t overmix). Now for the important part: taste the noodles and add up to 1/2 teaspoon more salt, until the flavor pops. The exact amount will depend on the weight of your squash and the brand of ricotta. We typically end up adding between 1/4 to 1/2 teaspoon more. 
  6. Layer the lasagna: Using the 4 squash shells or a 9 x 9 baking dish, do the following: place a layer of the cheesy squash and top it with a layer of 1 cup sauce (split among the shells if desired). Then top with the final layer of cheesy squash and the remaining 1 1/2 cups sauce. Sprinkle the top with 1/2 cup shredded mozzarella cheese and the remaining 1/4 cup Parmesan cheese (split across the 4 shells or in the pan).
  7. Bake: Place in the oven and bake 10 to 12 minutes until cheese is melted. Top with torn or chopped fresh basil. 

Notes

*To make a more filling spaghetti squash lasagna, simmer 1 1/2 cups frozen plant-based crumbles in the sauce for 1 to 2 minutes before serving. Or, cook and drain 3/4 pound ground beef and add it to the sauce.

**Make ahead tips:  Roast your squash in advance and refrigerate until you want to bake. Some liquid may accumulate while it refrigerates: pour it off before assembling. While the oven preheats, layer the ingredients. Increase the final bake time a little since you’ll be baking the noodles from cold (or warm them in the microwave before assembling). Don’t be tempted assemble in advance and refrigerate; too much liquid accumulates while in the fridge, so we don’t recommend this. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Spaghetti squash lasagna

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegetarian Stuffed Peppers

These stuffed peppers aren’t the kind your mom made. They’re meatless and loaded with fresh flavor. They’re cheesy as shown, yes, but the cheese is actually non-essential.…

The post Vegetarian Stuffed Peppers appeared first on Cookie and Kate.

vegetarian stuffed peppers recipe

These stuffed peppers aren’t the kind your mom made. They’re meatless and loaded with fresh flavor. They’re cheesy as shown, yes, but the cheese is actually non-essential. You can easily make these peppers dairy free or vegan.

I was inspired to incorporate some of my favorite Mexican ingredients, including pinto beans, cherry tomatoes, cilantro, lime, chili powder and cumin. The filling is so tasty, I could eat it as a side dish! These peppers are somewhat time consuming, but each element is simple to make.

stuffed pepper ingredients

The trick to making great stuffed peppers is to slice the peppers in half from the stem end down through the base. Then, pre-roast the halves until they’re tender and a bit caramelized at the sliced edges. This way, their flavor is condensed and their texture is just right—not too crisp, but not falling apart.

Please do yourself a favor and cook extra brown rice while you’re at it. Then, you’ll be one step closer to dinner tomorrow night—say, Extra Veggie Fried Rice or any of these rice-based dishes. High five!

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Easy Whole Wheat Pizza Dough

How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes,…

The post Easy Whole Wheat Pizza Dough appeared first on Cookie and Kate.

whole wheat pizza dough recipe

How about pizza tonight? Homemade pizza nights should be fun and easy, and that’s where this pizza dough recipe comes into play. It’s ready in 15 minutes, start to finish. That’s a lot faster than delivery!

This quick pizza dough yields a crust of medium thickness that’s crisp across the bottom and a little chewy in the middle. It has a lovely, yeasty flavor with just a hint of whole wheat. I love this dough so much that I shared it in my cookbook, Love Real Food.

proofing yeast for pizza dough

This dough doesn’t have the elusive, stretchy, chewy, sourdough texture that I crave in authentic brick oven pizza. This homemade dough is fantastic, though. A few reasons to love this recipe:

  • It’s made from scratch with basic, wholesome ingredients.
  • You can make it in your food processor (or by hand).
  • This dough requires zero proofing time. You can make your pizzas right away.
  • The dough requires minimal effort—just a couple of kneads and a few rolls with a rolling pin.

Let’s make some pizzas!

Continue to the recipe...

The post Easy Whole Wheat Pizza Dough appeared first on Cookie and Kate.

Incredible Jalapeno Pizza

This incredible jalapeno pizza is the best way to enjoy this mighty pepper on a cheesy pie! It’s full of savory, spicy flavor. Every time we make a new pizza recipe…it’s our new favorite. Apologies if we sound like a broken record around here. But you absolutely must try this Jalapeño Pizza! This is destined to be a hit if you love the bright zingy flavor of this mighty pepper. Instead of a tomato sauce or even a white sauce, this pizza has a base of tangy salsa verde! Pair the heat of the jalapeno with savory zucchini, bright sweet corn, and gooey cheese, and it’s a uniquely delicious pie that you’ll fall head over heels for. Let’s make one! How to make a jalapeno pizza You could call this jalapeno pizza a green pizza…because it’s topped with bright green salsa verde! Forget the typical tomato-based pizza sauce here, or even a white sauce. The bright flavor of the salsa is the perfect pairing for the spicy jalapeno. Here are the basic steps to make it (or go right to the recipe): Make the pizza dough. See below. Or, you can also do a “cheater” pizza by using this as a […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This incredible jalapeno pizza is the best way to enjoy this mighty pepper on a cheesy pie! It’s full of savory, spicy flavor.

Jalapeno pizza

Every time we make a new pizza recipe…it’s our new favorite. Apologies if we sound like a broken record around here. But you absolutely must try this Jalapeño Pizza! This is destined to be a hit if you love the bright zingy flavor of this mighty pepper. Instead of a tomato sauce or even a white sauce, this pizza has a base of tangy salsa verde! Pair the heat of the jalapeno with savory zucchini, bright sweet corn, and gooey cheese, and it’s a uniquely delicious pie that you’ll fall head over heels for. Let’s make one!

How to make a jalapeno pizza

You could call this jalapeno pizza a green pizza…because it’s topped with bright green salsa verde! Forget the typical tomato-based pizza sauce here, or even a white sauce. The bright flavor of the salsa is the perfect pairing for the spicy jalapeno. Here are the basic steps to make it (or go right to the recipe):

  • Make the pizza dough. See below. Or, you can also do a “cheater” pizza by using this as a topping for Naan Pizza or Flatbread Pizza!
  • Saute the zucchini. All you need is 1/2 cup sliced zucchini. Saute it up in a small skillet: it takes just 5 minutes because of the small quantity.
  • Slice the jalapeno pepper. Make sure to protect your hands from the spicy juices! Wash your hands thoroughly after cutting.
  • Slice the corn off of the cob. Here’s our secret method for how to cut corn without spraying it all over your kitchen.
  • Top that pie and bake! Load everything on with mozzarella and feta cheese and bake for 5 minutes until the cheese is golden.
Jalapeno pizza

Pizza dough options!

Easily the hardest part of a homemade pizza is the pizza dough. But then again, easily the best part of a homemade pizza is homemade pizza dough! We highly recommend making our master recipe, below. But, there’s not always time for pizza dough. Below are a few shortcuts too!

  • Pizza dough: master recipe! This Best Pizza Dough has the absolute perfect flavor and texture. Stretching the dough takes a bit of practice, but it’s not hard. Head to How to Stretch Pizza Dough.
  • Thin crust. Try this Thin Crust Pizza Doug! It’s easy to roll out into a thinner, crispier crust.
  • Pan pizza. Another option: make this as a pan pizza in a cast iron skillet! It takes a little longer, but it’s an easier method.
  • Naan or flatbread pizza.  Here’s the quickest and easiest option! Try our Naan Pizza or Flatbread Pizza using purchased flatbread.

Use a pizza stone if you can!

This jalapeno pizza tastes amazing when you bake it on a pizza stone. It’s especially helpful for our basic and thin crust options, above. Here’s why:

  • Pizza stone: A pizza stone is what makes Italian pizza crust crispy on the outside and soft on the inside. Here’s the best pizza stone we’ve found, plus care tips.
  • Pizza peel: Use a pizza peel to transfer the pizza onto the hot pizza stone in the oven. We recommend this Standard pizza peel or this Conveyor pizza peel.
Jalapeño peppers

More topping ideas for jalapeno pizza

Of course, you can use lots of different vegetables on your jalapeno pizza! Here are a few ideas of other flavors that would pair well:

  • White sauce: Try the ricotta cheese sauce from this white pizza instead of salsa verde.
  • Hot sauce: Want to blow your face off? Drizzle with Cholula.
  • Bacon and cream cheese: Turn it into a jalapeno popper pizza by spreading the crust with cream cheese and topping with bacon.
  • Bell peppers: Add more peppers, like the sauteed bell peppers from this healthy pizza.
  • Mushrooms: Try the mushroom sausage from this pan pizza.
  • Refried beans: Put jalapeno on a taco pizza instead.

How hot is a jalapeno pepper?

The jalapeno pepper is a medium spicy pepper. We’re assuming if you’re making this jalapeno pizza, you can handle the heat! The heat rating is 2,500 to 8,000 Scoville heat units (SHU). Here’s where it stacks up against other types of peppers:

  • Green pepper: No spice
  • Anaheim pepper: Very mild
  • Poblano peppers: Mild
  • Jalapeno peppers: Medium hot
  • Serrano peppers: Hot
  • Cayenne: Very hot
  • Habanero: Extremely hot
  • Ghost pepper: Outrageously hot
Jalapeno pizza

More jalapeno recipes

Love jalapeno peppers? Us too. There’s something about the flavor that’s not just spicy: it’s fresh and bright, too! Here are some of our favorite jalapeno recipes to try:

  • Pickled Jalapeños Add big flavor to your meals with these easy homemade pickled jalapeños! With only 10 minutes hands on time, they add a tangy kick to tacos and chili.
  • Jalapeño Margarita Heat up your cocktail repertoire with this spicy margarita! Crisp and tart, it’s got just the right kick.
  • The BEST Salsa This fresh salsa features ripe and juicy tomatoes, cilantro, jalapeño, and lots of lime.
  • Simple Guacamole The best simple guacamole with the perfect flavor! You’ll hear a chorus of “Wow’s” every time you serve it.

This jalapeno pizza recipe is…

Vegetarian.

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Jalapeno pizza

Incredible Jalapeno Pizza


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 5 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices
  • Diet: Vegetarian

Description

This incredible jalapeno pizza is the best way to enjoy this mighty pepper on a cheesy pie! It’s full of savory, spicy flavor.


Ingredients

  • 1 ball Best Pizza Dough (or Thin Crust Dough)
  • Olive oil
  • 1/2 cup sliced zucchini (about 1/3 small zucchini)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon dried oregano
  • 1 jalapeño pepper
  • 1/2 corn cob or 1/3 cup corn kernels
  • 1 handful sliced red onion
  • 1/2 cup salsa verde
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup feta cheese or queso fresco crumbles
  • 1 handful fresh cilantro

Instructions

  1. Make the pizza dough: Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500°F. OR preheat your pizza oven (here’s the pizza oven we use).
  3. Saute the zucchini: Drizzle a bit of olive oil into a small skillet. Add the sliced zucchini, kosher salt, and dried oregano and saute until tender, stirring often, about 5 minutes.
  4. Prepare the other toppings: Thinly slice the jalapeño pepper. Cut the corn off of the cob. Mince the red onion.
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  6. Spread the salsa verde onto the dough in a thin layer with the back of a spoon. Top with the mozzarella cheese, zucchini, jalapeno, and red onion. Sprinkle with the feta cheese.
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven). Slice into pieces and serve immediately.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Jalapeno Pizza

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Baked Eggplant Parmesan

This baked Eggplant Parmesan is truly incredible: coated in a crispy crust that’s magically gluten free. You’ll never make it another way! Here’s one of the ultimate Italian comfort foods, done easier and healthier: eggplant Parmesan! Typically this baby is fried, but we have a secret for you. It’s even better baked, and this version is incredible. It’s from our friend Charlotte Smythe’s new cookbook One Pot Keto Cooking and you will be truly amazed by the flavor and texture. The eggplant is coated in an impossibly crispy coating that’s also magically gluten free and low carb. The secret? Almond flour. It’s a genius trick and you’ll never make this recipe another way. Here’s more about Charlotte’s baked eggplant Parmesan and the book! The secret to crispy baked eggplant Parmesan This baked eggplant Parmesan has the most crispy, flavorful coating and tender interior that every bite is a revelation. We made this recipe for my parents when they were in town visiting, and everyone kept exclaiming: wow! (True story.) The secret to the crispy exterior? Here’s what to know: Almond flour and Parmesan cheese make the perfect crispy coating. Almond flour has the perfect fluffy texture for breading, and it […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This baked Eggplant Parmesan is truly incredible: coated in a crispy crust that’s magically gluten free. You’ll never make it another way!

Baked eggplant Parmesan

Here’s one of the ultimate Italian comfort foods, done easier and healthier: eggplant Parmesan! Typically this baby is fried, but we have a secret for you. It’s even better baked, and this version is incredible. It’s from our friend Charlotte Smythe’s new cookbook One Pot Keto Cooking and you will be truly amazed by the flavor and texture. The eggplant is coated in an impossibly crispy coating that’s also magically gluten free and low carb. The secret? Almond flour. It’s a genius trick and you’ll never make this recipe another way. Here’s more about Charlotte’s baked eggplant Parmesan and the book!

The secret to crispy baked eggplant Parmesan

This baked eggplant Parmesan has the most crispy, flavorful coating and tender interior that every bite is a revelation. We made this recipe for my parents when they were in town visiting, and everyone kept exclaiming: wow! (True story.) The secret to the crispy exterior? Here’s what to know:

  • Almond flour and Parmesan cheese make the perfect crispy coating. Almond flour has the perfect fluffy texture for breading, and it crisps up like a charm in the oven. Alex and I don’t eat gluten free, low carb or keto exclusively, but this method is our new favorite.
  • Make sure to buy grated Parmesan. That’s the cheese with the texture of snow: not the kind that looks like long sticks (that’s shredded). Grated has a similar texture to almond flour, and makes the perfect gluten free breading.
Baked eggplant Parmesan

Choosing eggplant: long and thin is preferred!

Another tip for making baked eggplant Parmesan: choose an eggplant that is on the long and thin side, if you can find it. Many large globe eggplants (the Italian variety) can have a rather fat bulb at the end. When you slice it to make an eggplant round, the rounds at the widest part of the eggplant can come out massive. We had this problem because we were working with a very large eggplant.

Try to find eggplants that are longer and thinner, to make for a more manageable size of rounds. It’s not a deal breaker: it just looks prettier. It tastes amazing no matter what the size of eggplant!

How to serve this baked eggplant Parmesan

This gluten free baked eggplant Parmesan is so tasty, you’ll want to eat the entire pan. (We almost did!) You can serve it either as a side dish or a main. If you’re serving it as a vegetarian dinner recipe, you’ll want to add some filling sides or try the casserole variation (see below). Here’s what we’d recommend:

  • Add pasta (gluten free or legume). Go Italian style and serve this eggplant Parmesan with pasta (long or short noodles). If you eat low carb or gluten free, you could try your favorite gluten free or legume pasta.
  • Add a big salad. Try it with a big salad, like Caesar Salad topped with chickpeas, or this Perfect Italian Salad.
  • Serve as a side with fish. Try it alongside lemon caper salmon, pan fried cod, or grilled tilapia.
Baked eggplant Parmesan

Try the casserole variation! (like a lasagna)

Want to turn this baked eggplant Parmesan into an even more filling vegetarian dinner recipe? Try it in the casserole style variation! This makes it into a lasagna-style baked main dish. Here are some notes about this variation:

  • Double the eggplant and breading. You’ll make the eggplant the same way, but double the quantities so you can stack it in a 9 x 13″ pan.
  • Layer the baked eggplant with marinara and mozzarella in 2 layers. You’ll need double the mozzarella cheese here. Place a layer of eggplant, then marinara and mozzarella, and do this twice.
  • Bake for 20 minutes until the cheese melts. Then top with fresh basil! More instructions are in the recipe below.

And that’s it! We know you’ll love Charlotte’s gluten free baked eggplant Parmesan as much as we did! Keep reading for more about her book.

One pot keto cooking

About the book: One Pot Keto Cooking

This baked eggplant Parmesan recipe is from the new book One Pot Keto Cooking by our pal Charlotte Smythe. Charlotte is an incredible recipe developer and photographer and the book is simply stunning. It’s full of delicious low-carb meals for the busy cook that are all cooked in one pot. It does include meat, but if you eat pescatarian like we do, there are plenty of vegetarian and seafood options. You’ll salivate over each one! Congratulations, Charlotte, on this masterpiece!

Grab a copy of the book: One Pot Keto Cooking by Charlotte Smythe

This baked eggplant Parmesan recipe is…

Vegetarian, gluten-free, keto, and low carb.

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Baked eggplant Parmesan

Baked Eggplant Parmesan


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This baked Eggplant Parmesan is truly incredible: coated in a crispy crust that’s magically gluten free. You’ll never make it another way!


Ingredients

  • 1 medium large eggplant, about 1 pound (long and thin preferable) OR see casserole variation*
  • 2 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup almond flour
  • 1 tablespoon Italian seasoning (or 1 teaspoon each dried basil, oregano and thyme)
  • 3/4 teaspoon kosher salt
  • 2 cups jarred marinara sauce
  • 1 cup grated mozzarella cheese (we used a combination of fresh mozzarella and shredded)
  • Fresh basil, to serve

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or spray with cooking spray. 
  2.  Cut off the ends of the eggplant and cut it into 3/8-inch slices. 
  3. Beat the eggs in a shallow bowl and set it aside.
  4. Combine the Parmesan cheese, almond flour, Italian seasoning, and kosher salt in another shallow bowl and set it aside. 
  5. Dip each eggplant slice into the egg and then the Parmesan cheese mixture. Transfer the coated eggplant slices to the prepared sheet pan in a single layer, about 1/2-inch apart. Use two sheet pans if you do not have one large enough to fit all the slices. 
  6. Bake the eggplant for about 20 minutes, flipping them halfway through, until tender and golden brown. 
  7. Remove the eggplant from the oven (go to Casserole Variation* if desired). Add 2 tablespoons of the marinara sauce on top of each eggplant slice and add an equal amount of mozzarella cheese on top of the sauce. 
  8. Return the pan to the oven and continue to bake for 5 to 7 minutes, or until the cheese is melted and the crust is golden brown. Top with torn basil. Serve with pasta (gluten free or legume pasta) or a few side dishes, or the casserole variation makes for a more filling main dish.

Notes

Reprinted with permission from One-Pot Keto Cooking by Charlotte Smythe

*Casserole variation: Double the recipe and use 2 pounds of eggplant and double the breading ingredients. After baking for 20 minutes until tender, spread 1/2 cup marinara sauce on the bottom of a 9 x 13″ pan. Place half the baked eggplant in a layer on the bottom, then top with 1 cup marinara and 1 cup shredded mozzarella cheese. Add the second layer of eggplant with another 1 cup marinara and 1 cup shredded mozzarella. Bake 20 minutes until the cheese melts, then top with torn fresh basil leaves. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian inspired

Keywords: Baked eggplant parmesan, Eggplant parmesan

More eggplant recipes

We love eggplant around here! If you do too, here are some recipes you also might enjoy:

  • Perfect Roasted Eggplant Baking until it’s tender makes for unreal flavor. Serve it as a side dish, or toss with pasta!
  • Roasted Eggplant Pasta An impressive plant based dinner, it works for weeknights or parties.
  • Easy Eggplant Pizza Use eggplant for the crust to make eggplant pizza! These mini pizzas are tasty and easy to make, covered in garlicky sauce and gooey cheese.
  • Grilled Eggplant Here’s how to make perfectly grilled eggplant! These tricks make it come out tender every time.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Baked Bubbly and Cheesy Cauliflower Parmesan.

This cauliflower parmesan is the perfect cheesy treat. Why yes, I’ll call anything with a cheese a treat. Cheese is my treat of choice. Always! To say I love this meal (side? snack?) would be an understatement. It is so darn good. See, Eddie LOVES chicken parmesan. I make it for him every few weeks […]

The post Baked Bubbly and Cheesy Cauliflower Parmesan. appeared first on How Sweet Eats.

This cauliflower parmesan is the perfect cheesy treat.

baked cauliflower parmesan

Why yes, I’ll call anything with a cheese a treat. Cheese is my treat of choice. Always!

sliced cauliflower

To say I love this meal (side? snack?) would be an understatement. It is so darn good.

See, Eddie LOVES chicken parmesan. I make it for him every few weeks (sometimes in meatball form!). And I’m not sure when the idea of cauliflower covered in sauce and cheese became more appealing to me than chicken covered in sauce and cheese, but it did. There I said it! 

cauliflower steaks with olive oil

It’s true. This is more desirable to me than crispy chicken, which is just crazy! I never thought the day would come.

Now I don’t exactly consider this a meal alone, though it could be one – maybe with a side of pasta or vegetables or beans or something? Something with a little more substance. 

OR you could make this as a side dish. Or heck, a nice little lunch with a greens salad. Sounds perfect with a glass of chilled pinot grigio!

cauliflower parmesan about to be baked

Okay so the cauliflower parm!

It’s no secret that roasted cauliflower is one of the first vegetables I really got into. I’ve said for years that when it’s roasted, it almost takes on a popcorn-like flavor. It’s kind of nutty, if you will. In a really good way.

fresh mozzarella, sauce on cauliflower

I still can’t bear to call cauliflower steaks. But I mean, these do look steak-like, if I do say so myself! The key is to slice the head of cauliflower into thick pieces so it can hold a ton of sauce and cheese.

Since we cut the slices thick, I like to roast them first. This allows them to get a little browned and charred, maybe with a few crispy edges. 

Then we go back in and top with marinara. Then top with fresh mozzarella!

baked cauliflower parmesan

Roast a bit more until that cheese is golden and bubbly. It’s a dream! Top with the garlic butter breadcrumbs for a little texture. And fresh basil too. 

baked cauliflower parmesan

This is definitely a knife and fork kind of dish. The cauliflower will be tender enough to cut with a fork, but it may be a little messy with the sauce. Throw in some garlic bread too? 

baked cauliflower parmesan

It’s warm and comforting and totally delish.

baked cauliflower parmesan

I’m all about the easy weeknight comfort meals right now and this hits the spot!

baked cauliflower parmesan

Cauliflower Parmesan

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Cauliflower Parmesan

This baked cauliflower parmesan is seasoned and covered in saucy marinara, topped with bubbly cheese and garlic butter breadcrumbs.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author How Sweet Eats

Ingredients

  • 1 large head cauliflower, sliced into 1-inch thick slices
  • 2 tablespoons olive oil
  • 1 teaspoon italian seasoning
  • salt and pepper
  • 1 cup marinara sauce
  • 8 ounces fresh mozzarella cheese, sliced
  • 3 tablespoons parmesan cheese, for topping
  • fresh basil, for topping

garlic butter breadcrumbs

  • 1 tablespoon unsalted butter
  • 1 garlic clove, minced or pressed
  • 1/3 cup seasoned panko bread crumbs

Instructions

  • Preheat the oven to 425 degrees F.
  • Slice the cauliflower from the top down, into 1-inch thick slices. Place the cauliflower on a baking sheet. Drizzle or brush with the olive oil so it covers the slices. Sprinkle with the italian seasoning and a pinch of salt and pepper all over. Roast the cauliflower for 15 minutes.
  • After 15 minutes, spoon the marinara over the cauliflower. Place a slice of the fresh mozzarella on top. Bake for 15 more minutes, or until the cheese is bubbly and melted.
  • Remove the cauliflower and top with the breadcrumbs, fresh basil and a sprinkle of parmesan.

garlic butter breadcrumbs

  • Heat the butter in a skillet over medium-low heat. Stir in the garlic, cook for a few seconds, then stir in the bread crumbs. Cook, stirring often, for 2 to 3 minutes until golden.

baked cauliflower parmesan

Looks like a nice cheesy pillow

The post Baked Bubbly and Cheesy Cauliflower Parmesan. appeared first on How Sweet Eats.

Baked Rigatoni Pasta

This easy baked rigatoni is all about crowd pleasing flavor! Bake this tublar pasta with garlicky tomato sauce, fresh basil, and gooey mozzarella. Here’s a vegetarian dinner idea that marries basic Italian flavors into a mess of garlicky, gooey goodness: Baked Rigatoni! It’s a pasta bake that’s got all the comfort of tomato sauce and cheese, but has intrigue and uniqueness in the flavors. The tomato sauce is full of garlic and a little fennel for meatiness, and it’s got lots of fresh peppery basil for a herbaceous kick. Cover it in gooey mozzarella cheese and you’ve got a dish that’s hearty enough to please any eater. Ingredients in baked rigatoni The sauce in this baked rigatoni is full of tangy tomato flavor! As you’ll see, we’ve used a few tricks to get big flavor with little effort. Here’s what you’ll need: Rigatoni pasta Marinara sauce Use your favorite, high quality brand. Fire roasted crushed tomatoes If you can’t find them, use any high quality crushed tomatoes. More on fire roasted is below! Fresh garlic Key for big Italian flavors! Onion powder and fennel These add to the meatiness. Fresh basil Peppery fresh basil brings an herby zing. Fresh mozzarella […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy baked rigatoni is all about crowd pleasing flavor! Bake this tublar pasta with garlicky tomato sauce, fresh basil, and gooey mozzarella.

Baked rigatoni

Here’s a vegetarian dinner idea that marries basic Italian flavors into a mess of garlicky, gooey goodness: Baked Rigatoni! It’s a pasta bake that’s got all the comfort of tomato sauce and cheese, but has intrigue and uniqueness in the flavors. The tomato sauce is full of garlic and a little fennel for meatiness, and it’s got lots of fresh peppery basil for a herbaceous kick. Cover it in gooey mozzarella cheese and you’ve got a dish that’s hearty enough to please any eater.

Ingredients in baked rigatoni

The sauce in this baked rigatoni is full of tangy tomato flavor! As you’ll see, we’ve used a few tricks to get big flavor with little effort. Here’s what you’ll need:

  • Rigatoni pasta
  • Marinara sauce Use your favorite, high quality brand.
  • Fire roasted crushed tomatoes If you can’t find them, use any high quality crushed tomatoes. More on fire roasted is below!
  • Fresh garlic Key for big Italian flavors!
  • Onion powder and fennel These add to the meatiness.
  • Fresh basil Peppery fresh basil brings an herby zing.
  • Fresh mozzarella cheese Use shredded mozzarella if you can’t find it.
  • Parmesan cheese Grated Parmesan finishes it off with a savory sharpness.
Rigatoni

What is rigatoni?

Rigatoni is a tube-shaped pasta that usually has ridges on the outside, used in cuisine from Southern and Central Italy. It’s larger in diameter than penne and is cut straight, not on the diagonal. Rigatoni comes from the Italian word rigato which means “ridged”. It’s easy to find at most grocery stores.

What we like about rigatoni? One bite of rigatoni feels somehow more substantial than penne, and the shape tends to hold sauces a bit better. However, it’s very similar to penne and can easily be substituted for it. Rigatoni is a short cut type of pasta, so you can substitute it with many short cut pasta shapes.

How to make baked rigatoni: basic steps

This baked rigatoni is missing one thing that most rigatoni recipes have: meat! That makes it even easier than most to put together, and it works as a vegetarian main dish. Here’s all you have to do to make it:

  • Boil the pasta to al dente. Air on the side of a firm al dente, since the pasta will cook a little more as it bakes. See below for more!
  • Make the sauce. Saute garlic, add marinara, fire roasted tomatoes and spices, and simmer just a few minutes.
  • Combine, top with cheese, and bake. You’ll bake 25 minutes: 15 with foil and 10 without.
Baked rigatoni

How to cook pasta to al dente

What’s al dente? In Italian it means “to the bite” and means pasta that is still firm on the inside when cooked. The ideal al dente texture is a tender exterior balanced by a firm bite with a fleck of white at its core. Note that for this rigatoni recipe, you can air on the side of firm because the pasta cooks more as it bakes. Here’s how to cook pasta to al dente:

  • Boil the pasta in a large pot of salted boiling water.
  • While cooking, check pasta continually for doneness.
  • As soon as the pasta has a tender exterior but a fleck of white at its core, drain it! Even a few seconds can be the difference between al dente and limp noodles.

Make ahead tips!

Yes! You can make the pasta right up until the baking step. Then refrigerate it until baking! We’d suggest refrigerating for only 24 hours. You may have to bake slightly longer: make sure that it’s fully warmed through and the cheese is fully melted.

Rigatoni

Fire roasted tomatoes have the best flavor

Last note on ingredients: we recommend using canned fire roasted tomatoes here. Why fire roasted? Fire roasted canned tomatoes have a sweet flavor right out of the can. So you don’t have to spend a long time simmering for great flavor. There are several of brands of fire roasted tomatoes these days that should be available at your local grocery.

Using these tomatoes is a little less crucial for a recipe like this where you’re combining them with marinara sauce. So if you can’t find them: buy the best quality tomatoes you can find!

Variations on baked rigatoni

You can always add mix-ins to this rigatoni! Here are some ideas on ingredients to add:

  • Cooked ground beef or plant based meat crumbles: Make it ultra traditional and saute meat or veggie crumbles. Add them to the pasta and sauce before baking.
  • Spinach and mushrooms: Saute mushrooms and spinach like in our Vegan Lasagna filling.
  • Other veggies. Saute other veggies you have on hand to add to the mix! Some ideas: kale, red pepper, zucchini, and so forth.
Cheese pull

This rigatoni recipe is…

Vegetarian. For gluten-free, use gluten-free or legume pasta.

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Baked rigatoni

Baked Rigatoni Pasta


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

This easy baked rigatoni is all about crowd pleasing flavor! Bake this tublar pasta with garlicky tomato sauce, fresh basil, and gooey mozzarella.


Ingredients

  • 1 pound rigatoni pasta
  • 24 ounce jar marinara sauce
  • 15 ounce can crushed fire roasted tomatoes (or best quality tomatoes)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon kosher salt, divided
  • 1/2 cup basil, chopped, plus more for garnish
  • 1/2 teaspoon onion powder
  • 1 pinch red pepper flakes
  • 8 ounces fresh mozzarella cheese (or shredded)
  • 1/2 cup grated Parmesan cheese, plus more for sprinkling.

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Brush a 9 x 13″ baking dish.
  2. Start a pot of well salted water to a boil. Boil the rigatoni until it is just al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes). Drain.
  3. Meanwhile, mince the garlic. In a separate pot, heat the olive oil over medium high heat. Add the garlic and fennel seeds and cook for 1 to 2 minutes until fragrant. Add the basil and tomatoes and stir for 1 minute. Stir in 3/4 teaspoon kosher salt, 1/2 teaspoon onion powder and 1 pinch red pepper flakes and the 1/2 cup Parmesan cheese. Remove from the heat.
  4. Pour the sauce and the drained pasta into the baking dish. Top with torn pieces of mozzarella. Sprinkle the entire top with generous sprinkles of Parmesan cheese.
  5. Cover with foil and bake 15 minutes. Remove the foil and bake for an additional 10 minutes until browned.
  6. Remove the pan from the oven and top with 1/4 teaspoon kosher salt, divided over the top. Let stand 5 minutes. If desired, garnish with chopped basil. (Make ahead instructions: Make the pasta through Step 4 and cover with foil. Refrigerate until baking, up to 24 hours.)

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Rigatoni

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A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Stuffed Aubergines with Mozzarella & Tomato

A delicious summery dinner you can make as a vegetarian centrepiece for dinner parties or even a weeknight meal. These aubergines are stuffed with a tomato sauce filled with capers and shallot, fresh mozzarella cheese and breadcrumbs. These taste almost like a classic aubergine parmigiana but (a) a lot prettier and (b) a lot easier to make (no frying involved = much less hassle). I know aubergine skins can often become tough and chewy when baked but here, they are soft and melty! The inner aubergine flesh is scooped out and cooked into the tomato sauce which makes it silky smooth and means you don’t waste any part of it. I think these are the perfect thing to make for a Summer-y yet comforting meal and are a bit fancy looking too so are great for when guests come round. Serve them up as a starter (just 1/2 an aub per person) or a main (1 aub per person) with a side salad & some bread.

The post Stuffed Aubergines with Mozzarella & Tomato appeared first on Izy Hossack – Top With Cinnamon.

a plate of stuffed aubergine halves with tomato, mozzarella and basil

A delicious summery dinner you can make as a vegetarian centrepiece for dinner parties or even a weeknight meal. These aubergines are stuffed with a tomato sauce filled with capers and shallot, fresh mozzarella cheese and breadcrumbs.

stuffed aubergine half with mozzarella, tomato and basil

These taste almost like a classic aubergine parmigiana but (a) a lot prettier and (b) a lot easier to make (no frying involved = much less hassle). I know aubergine skins can often become tough and chewy when baked but here, they are soft and melty! The inner aubergine flesh is scooped out and cooked into the tomato sauce which makes it silky smooth and means you don’t waste any part of it.

I think these are the perfect thing to make for a Summer-y yet comforting meal and are a bit fancy looking too so are great for when guests come round. Serve them up as a starter (just 1/2 an aub per person) or a main (1 aub per person) with a side salad & some bread.

Stuffed Aubergines with Mozzarella & Tomato

Stuffed Aubergines with Mozzarella & Tomato

Yield: serves 2-4
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

Ingredients

  • 2 medium aubergines
  • olive oil, for drizzling
  • salt
  • 1 shallot (or 1/2 small onion), finely diced
  • 1 tbsp olive oil
  • 200g (7 ounces or ~4 medium) tomatoes, roughly diced
  • 2 cloves garlic, crushed
  • 1 tbsp balsamic vinegar
  • 1 tbsp capers (optional)
  • 2 tbsp tomato paste
  • 4 Ryvita dark rye breads
  • 25g (1/2 cup) Pecorino or Parmesan cheese, grated
  • 2 tsp olive oil
  • 3 sprigs thyme, leaves picked
  • black pepper
  • 125g ball fresh mozzarella, drained and diced
  • fresh basil/thyme leaves for garnish

Instructions

  1. Preheat your oven to 180C fan (350F).
  2. Cut the aubergines in half down their lengths. Use a spoon to scoop out the centre flesh of the aubergine leaving a 1cm thick border. Save the flesh for later.
  3. Place the aubergine halves on a baking tray, cut side up, and drizzle with some olive oil. Use a pastry brush or your fingers to spread it around over the cut surface of the aubergine and sprinkle with a pinch of salt.
  4. Bake for ~20 minutes until soft.
  5. Roughly chop up the aubergine flesh from earlier. Set aside for now.
  6. Heat a large non-stick frying pan over a medium heat. Add the chopped aubergine flesh and a pinch of salt to the dry pan. Cook until the aubergine has shrunk and is starting to brown then add 1 tbsp olive oil and cook for a few minutes more to help the aubergine soften.
  7. Add the shallot and cook, stirring, until translucent (~5 minutes). Next stir in the tomato and garlic. Finally stir in the balsamic vinegar, capers and tomato paste. Take it off the heat and set aside.
  8. Place the ryvita rye breads into a sandwich bag and bash them up until broken down to the size of small breadcrumbs. Mix with the pecorino, thyme leaves and a few grinds of black pepper in a bowl and set aside.


Assemble and bake:

  1. Take your baked aubergine halves from earlier. Place a spoonful of the tomato mixture into the base of each half and spread out into an even layer. Top with a layer of diced mozzarella and a layer of the ryvita mixture. Repeat this layering once more to use all the remaining tomato/mozzarella/breadcrumb mixture.
  2. Drizzle with a bit of olive oil and bake for a further ~30 minutes until the cheese has melted and they're golden and bubbling.
  3. Sprinkle with some fresh thyme/basil if you like and serve hot.

The post Stuffed Aubergines with Mozzarella & Tomato appeared first on Izy Hossack - Top With Cinnamon.